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Full of shredded chicken, smoky andouille, plenty of fresh veggies, tender white rice, and loads of Cajun spice, this chicken and sausage jambalaya is a one-pot Creole classic. Add a side of cornbread, biscuits, or salad to complete the cozy dinner!
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Whether you’re offering a dump-and-bake Cajun sausage pasta, traditional red beans and rice, a po’ boy sandwich, shrimp étouffée, a pot of gumbo, New Orleans bbq shrimp, or this hearty chicken and sausage jambalaya, it’s tough to beat the classic dishes of Cajun and Creole cuisine!
What Makes a Jambalaya
Traditional jambalaya is an American Creole and Cajun rice dish with French, African, and Spanish influence. It typically includes meat (chicken, sausage, crawfish, and/or shrimp) and vegetables mixed with cooked rice.
This easy rice dish is a combination of long-grain rice that cooks in a tomato-based liquid (in this case, chicken broth, tomato paste, and whole tomatoes) along with aromatics like onion, garlic, green bell pepper, and celery, as well as the smoky sausage and chicken. The ingredients are affordable, the process is simple, and the results are incredibly delicious!
If you’re curious about the differences between Creole jambalaya and Cajun jambalaya, this article is a great resource.
The Difference Between Jambalaya and Gumbo
While gumbo and jambalaya both originated in Louisiana and have similar flavor profiles, there are a couple of significant differences between these two dishes:
- Gumbo is a hearty soup or stew inspired by the French bouillabaisse and named after the West African word for okra “guingombo.” It’s served with a small amount of rice that’s cooked in a separate pan.
- Jambalaya is a thicker rice-based meal, in which the rice is cooked in the same pot as the meat and vegetables. The rice absorbs much of the liquid as it cooks, so the finished dish is not soupy like gumbo.
Ingredients for Sausage and Chicken Jambalaya
This is just a quick overview of the ingredients that you’ll need for a New Orleans chicken and sausage jambalaya recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Butter: to brown the sausage. Olive oil or another oil will also work.
- Andouille sausage: Cajun or Creole andouille sausage is more heavily seasoned and has a spicier flavor than other varieties. If you prefer a mild sausage, you can substitute with turkey smoked sausage, beef kielbasa, or another similar fully cooked sausage.
- Celery, bell pepper, and onion: The Holy Trinity of vegetables that traditionally flavors jambalaya. I use green bell pepper here, but red bell pepper is a great option, too.
- Garlic, thyme, oregano, paprika, and cayenne pepper: for extra flavor.
- Kosher salt and ground black pepper: to enhance the other ingredients in the dish.
- Long grain white rice: this recipe is specifically formulated for long grain rice, so do not substitute with other varieties like instant rice, wild rice, or brown rice.
- Tomato paste: provides rich, concentrated tomato flavor.
- Chicken broth: the cooking liquid that the rice absorbs as the dish bakes. Chicken stock is also a great option.
- Whole tomatoes: we like whole tomatoes for the best flavor, but you can sub with a can of diced tomatoes.
- Chicken: I use shredded rotisserie chicken for ease, but you can also use leftovers from a previous meal, store-bought pulled chicken, or even start with diced boneless skinless chicken breasts or thighs.
- Green onions: for a mild onion flavor and a colorful garnish.
How to Make Chicken and Sausage Jambalaya
This simple chicken sausage jambalaya comes together in a single pot for an easy dinner any night of the week! I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Brown the sausage.
- Sauté the veggies.
- Add the remaining ingredients.
- Cover and bake for about 30 minutes, or until the rice is tender.
Serving Suggestions
This easy jambalaya recipe is truly an entire meal in one pot! With protein, veggies, and grains, you really don’t need anything more. That said, if you’d like an additional option on the side, I suggest:
- Cast Iron Cornbread, Sour Cream Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Broccoli Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Butter Cornbread
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread, Pumpkin Muffins, or 2-Ingredient Pumpkin Muffins
- No-Knead Dutch Oven Bread, Jalapeño Cheddar Bread, Beer Bread, or Cheddar Chive Beer Bread
- Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad, Caesar Salad, or Southern Caesar Salad
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Sauteed Spinach with Garlic, Spinach Casserole, Spinach Salad with Bacon, or Creamed Spinach
- Sauteed Kale with Bacon, Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing, or Fall Salad with Maple Balsamic Vinaigrette
- Fried Corn or Corn on the Cob
- Southern Succotash
- Hoe Cakes or Spoon Bread
Preparation and Storage Tips
- This dish is best enjoyed immediately, while it’s moist and warm. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Just allow the jambalaya to cool completely before packaging and storing in the fridge.
- If the jambalaya seems too dry when you go to reheat it, just stir in a little bit of broth. Gently warm the leftovers on the stove top or in the microwave.
- You can freeze cooked jambalaya in an airtight container for up to 3 months; however, the thawed rice and veggies tend to have a mushy texture when thawed.
Recipe Variations
- Andouille is a spicy sausage. If you prefer a mild dish, try kielbasa or smoked sausage instead.
- Add extra spice with cayenne pepper, crushed red pepper flakes, Cajun seasoning, or Creole seasoning. You can also serve hot sauce on the side to garnish individual portions. Smoked paprika is a nice touch as well.
- Include additional vegetables like okra, carrots, broccoli, corn, or peas. You can also swap out the green bell peppers for red bell peppers.
- Add a couple of bay leaves to the pot for an earthy flavor.
- Swap out the chicken for shrimp. To do so, stir about 1 lb. of cooked shrimp into the jambalaya at the end. Let it heat through for about 5-10 minutes before serving.
Tips for the Best Chicken and Sausage Jambalaya Recipe
- Use a cast iron Dutch oven, which conducts the heat evenly and helps to prevent scorching on the bottom of the pot. You can also transfer the Dutch oven directly from the stovetop to the oven, while the tight-fitting lid traps moisture.
- This recipe calls for cooked, shredded chicken. I typically use the meat from a store-bought rotisserie chicken, but you can also use leftovers from a previous meal, store-bought pulled chicken, or brown about 1 lb. of raw, diced, boneless, skinless chicken breasts or boneless, skinless chicken thighs in the pot with the sausage.
- Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.
- The cooking time will vary depending on your individual oven and on the pot that you use. You’ll know it’s done when the rice is tender. Do not overcook the rice or it will become mushy.
- Keep a close eye on the rice. If the rice absorbs all of the liquid before it’s tender, add a little bit more broth or water to the pan, fluff with a fork, cover, and return to the oven for an extra 5-10 minutes.
More Andouille Sausage Recipes to Try
Sheet Pan Andouille Sausage and Veggies
30 minutes mins
One Pan Smoked Sausage and Rice
1 hour hr
Creamy Shrimp and Grits
30 minutes mins
Chicken and Sausage Jambalaya
Prep: 10 minutes
Cook: 55 minutes
Resting Time 5 minutes
Total: 1 hour 10 minutes
A classic chicken and sausage jambalaya is an easy, flavorful, one-pot meal!
Equipment
Ingredients
- 2 tablespoons butter, divided
- 1 lb. andouille sausage, sliced into rounds
- 3 celery stalks, chopped (about 1 cup)
- 1 medium green bell pepper, seeded and chopped (about 1 cup)
- 1 small yellow onion, chopped (about 1 cup)
- 2 large cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 2 cups uncooked long grain white rice
- 2 tablespoons tomato paste
- 5 cups chicken broth
- 1 (28 ounce) can whole tomatoes, drained
- 2 cups cooked, shredded chicken
- 4 sliced green onions, divided
Instructions
- Preheat oven to 350°F. In a large Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring, until browned, about 5-7 minutes.
- Add the remaining 1 tablespoon of butter to the pot with the sausage and drippings. When the butter melts, add the celery, bell pepper, and onion. Cook, stirring, until the vegetables start to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1-2 minutes. Reduce the heat to medium. Stir in the salt, thyme, oregano, paprika, cayenne pepper, and black pepper. Cook and stir for 1 minute. Add the rice and tomato paste. Cook, stirring constantly, until the rice is toasted, about 2-3 minutes. Add the broth and tomatoes, using your hands or a wooden spoon to break up the tomatoes as you stir them into the pot. With the same wooden spoon, scrape up any browned bits from the bottom of the pot. Increase the heat to high, and bring the liquid to a boil. Stir in the chicken and half of the green onions. Remove from the heat.
- Cover the Dutch oven with a lid. Bake until the rice is tender, about 25-30 minutes. Let stand for 5 minutes. Fluff with a fork. Garnish with remaining scallions and serve!
Notes
- Use a cast iron Dutch oven, which conducts the heat evenly and helps to prevent scorching on the bottom of the pot. You can also transfer the Dutch oven directly from the stovetop to the oven, while the tight-fitting lid traps moisture.
- This recipe calls for cooked, shredded chicken. I typically use the meat from a store-bought rotisserie chicken, but you can also use leftovers from a previous meal, store-bought pulled chicken, or brown about 1 lb. of raw, diced, boneless, skinless chicken breasts or boneless, skinless chicken thighs in the pot with the sausage.
- Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.
- The cooking time will vary depending on your individual oven and on the pot that you use. You’ll know it’s done when the rice is tender. Do not overcook the rice or it will become mushy.
- Keep a close eye on the rice. If the rice absorbs all of the liquid before it’s tender, add a little bit more broth or water to the pan, fluff with a fork, cover, and return to the oven for an extra 5-10 minutes.
Nutrition
Serving: 1/8 of the recipeCalories: 463kcalCarbohydrates: 43gProtein: 26gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 89mgSodium: 1394mgPotassium: 517mgFiber: 2gSugar: 3gVitamin A: 459IUVitamin C: 16mgCalcium: 53mgIron: 2mg
